Persian Bell Pepper Dolmeh (stuffed bell pepper) - دُلمه فلفل ایرانی با دستور کامل به زبان انگلیسی

Welcome to Cafe bu's kitchen, today we're making Persian bell pepper dolme.

Prep the herbs: clean and chop fresh mint, fresh parsley, scallions (or leeks), tarragon, and dill. If using dried herbs, use half the amount.

Remove the tops of the bell peppers and hollow out the seeds and membrane.

Sauté the herbs in a skillet with a couple of tablespoons of vegetable oil on medium heat until they darken a shade or two.

Reserve a tablespoon of the sautéed herbs for the sauce and put the rest in a bowl for stuffing.

Mince a medium or half of a large onion and cook it in two tablespoons of vegetable oil until golden brown, reserving half for the sauce.

Add beef to the sautéed onions, ensuring it has some fat for texture and flavor. Season with salt, pepper, and turmeric, and break it up using a potato masher.

Once the meat changes color, add the cooked rice and the sautéed herbs to the mixture.

Transfer the meat and rice mixture to a medium bowl and shred one hardboiled egg over it.

Boil some water and add the bell peppers and their caps to cook them slightly, adding sugar to reduce the peppery sharpness.

Prepare a bowl of ice water to shock the boiled bell peppers, stopping the cooking process immediately.

In the same skillet, return the reserved onions and herbs, adding a couple of tablespoons of vegetable oil.

Add tomato paste and stir until it lightens in color and becomes aromatic.

Add spices (salt, pepper, sugar) and optional dried plums or apricots for sweetness and tang.

Stir in hot chicken broth and simmer for a few minutes, adjusting seasoning as needed.

Turn off the heat and add saffron solution and fresh lime juice, along with optional cayenne pepper.

Stuff the slightly cooked bell peppers with the meat and rice mixture, pressing to fill them well.

Drizzle some sauce over each stuffed pepper for moisture and flavor.

Place the stuffed peppers in an oven-proof dish, cover with foil, and pour the remaining sauce into the base of the dish.

Equipment Needed

Spice Level:

Allergens